ITPR20090047A1 - PROCEDURE FOR THE PRODUCTION OF A TRITO OR GARLIC CREAM AND TRITO OR GARLIC CREAM SO IT IS OBTAINED - Google Patents

PROCEDURE FOR THE PRODUCTION OF A TRITO OR GARLIC CREAM AND TRITO OR GARLIC CREAM SO IT IS OBTAINED Download PDF

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Publication number
ITPR20090047A1
ITPR20090047A1 IT000047A ITPR20090047A ITPR20090047A1 IT PR20090047 A1 ITPR20090047 A1 IT PR20090047A1 IT 000047 A IT000047 A IT 000047A IT PR20090047 A ITPR20090047 A IT PR20090047A IT PR20090047 A1 ITPR20090047 A1 IT PR20090047A1
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Italy
Prior art keywords
garlic
cream
percentage
trito
less
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IT000047A
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Italian (it)
Inventor
Stefano Cerasaro
Original Assignee
Agricola Cerasaro S S Soc
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Publication date
Application filed by Agricola Cerasaro S S Soc filed Critical Agricola Cerasaro S S Soc
Priority to IT000047A priority Critical patent/ITPR20090047A1/en
Priority to PCT/IB2010/052660 priority patent/WO2010146527A2/en
Priority to EP10732442A priority patent/EP2442663A2/en
Priority to US13/378,095 priority patent/US20120093997A1/en
Publication of ITPR20090047A1 publication Critical patent/ITPR20090047A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Description

DESCRIZIONE DESCRIPTION

TITOLO: PROCEDIMENTO PER LA PRODUZIONE DI UN TRITO 0 CREMA DI AGLIO E TRITO 0 CREMA DI AGLIO COSI' OTTENUTA TITLE: PROCEDURE FOR THE PRODUCTION OF A MINCED OR GARLIC CREAM AND MINCED OR GARLIC CREAM SO OBTAINED

CAMPO DI APPLICAZIONE DELL'INVENZIONE FIELD OF APPLICATION OF THE INVENTION

Il presente trovato si riferisce in generale al settore dell'industria alimentare e più specificamente al settore dei sughi e condimenti. Formano oggetto del trovato un procedimento per la produzione di un trito/ crema di aglio ed il trito o crema di aglio cosi' ottenuta The present invention refers in general to the food industry sector and more specifically to the sector of sauces and condiments. The object of the invention is a process for the production of a minced / cream of garlic and the minced or cream of garlic thus obtained

STATO DELL'ARTE STATE OF THE ART

L'aglio è una pianta coltivata bulbosa, della famiglia delle Liliaceae o Alliaceae. Garlic is a bulbous cultivated plant, belonging to the Liliaceae or Alliaceae family.

Il suo utilizzo primo è quello di condimento, oltreché a scopo terapeutico. Its first use is as a condiment, as well as for therapeutic purposes.

E' noto il fatto che si ottenga dall'aglio una crema o un trito ideale per soffritti, salse, bruschette e crostini, o come condimento per carni e pesce. Esiste molte ricette per ottenere la crema di aglio. It is well known that a cream or mince ideal for sautéed, sauces, bruschetta and croutons, or as a condiment for meat and fish is obtained from garlic. There are many recipes for making garlic cream.

Una ricetta prevede innanzitutto di immergere l'aglio, pelato, in acqua o latte e sbollentarlo per un tempo prolungato, in modo da ammorbidirlo e pastorizzare il tutto. Una volta sbollentato si prevede di scolarlo e frullarlo. Aggiungendo panna acidula si ottiene una crema. In seguito si trasferisce il tutto sul fuoco e si continua aggiungendo del brodo vegetale e della fecola di patate mescolando energicamente con una frusta. A recipe first of all involves immersing the peeled garlic in water or milk and blanching it for a prolonged time, in order to soften and pasteurize everything. Once blanched, it is planned to drain and blend it. By adding sour cream you get a cream. Then everything is transferred to the fire and continues by adding vegetable broth and potato starch, stirring vigorously with a whisk.

Una variante alla ricetta base è quella che prevede di avvolgere gli spicchi d'aglio, non sbucciati, con della stagnola ed infornarli in forno a 90/100° per 2 ore circa. Dopodiché si toglie dal forno e si fa raffreddare, quindi si premono gli spicchi uno alla volta in modo da far uscire la crema. Raccolta la crema in una ciotola la si riduce ulteriormente ad una purea e si aggiunge della besciamella amalgamando il tutto e passando al setaccio. A variant of the basic recipe is that which involves wrapping the garlic cloves, not peeled, with foil and baking them in the oven at 90/100 ° for about 2 hours. Then it is removed from the oven and left to cool, then the wedges are pressed one at a time in order to release the cream. Collected the cream in a bowl, it is further reduced to a puree and the béchamel is added, mixing everything and passing it through a sieve.

Ulteriori varianti prevedono le aggiunte di mollica di pane, di formaggio, di burro , olio, sale e pepe, panna. Further variations include the addition of bread crumbs, cheese, butter, oil, salt and pepper, cream.

In pratica è consuetudine usare del latte (o in alternativa acqua e besciamella) in abbinamento ad una azione di cottura in modo da rendere innocua la componente meno gradevole dell'aglio. In practice it is customary to use milk (or alternatively water and béchamel) in combination with a cooking action in order to make the less pleasant component of garlic harmless.

II problema è che la crema d'aglio deve risultare d'aspetto medesimo al colore dell'aglio, vale a dire nella maggior parte dei casi bianca: ciò rende necessaria l'azione "sbiancante" data per l'appunto dal trattamento termico che disattiva tutta la componente enzimatica. The problem is that the garlic cream must have the same appearance as the color of the garlic, that is to say in most cases white: this requires the "whitening" action given precisely by the heat treatment that deactivates all the enzymatic component.

Addirittura c'è chi, una volta portato a bollore il latte, spegne, scola e ripete l'operazione per più volte, cambiando ogni volta il latte. There are even those who, once the milk has been brought to a boil, turn off, drain and repeat the operation several times, changing the milk each time.

Il problema è che sottoponendo l'aglio a trattamento termico vengono completamente degradate l'allina e l'allicina, responsabili delle sue innumerevoli proprietà: in pratica si ottiene una crema bianca a base d'aglio ampiamente compromessa dal punto di vista organolettico. The problem is that by subjecting the garlic to heat treatment, alline and allicin are completely degraded, responsible for its innumerable properties: in practice, a white garlic-based cream is obtained that is widely compromised from an organoleptic point of view.

Esistono già di preparati a base di aglio non pastorizzati, che però non presentano il colore bianco avorio tipico, bensì un verde più o meno intenso. Il problema fondamentale è che abbassando il pH al di sotto di 5 (necessario per garantire la stabilità microbiologica) si assiste ad una modificazione dell'attività enzimatica che porta all'ossidazione dell'allina e di alcuni composti fenolici che, a livello macroscopico, portano al viraggio di colore dal bianco al verde. There are already preparations based on unpasteurized garlic, which however do not have the typical ivory white color, but a more or less intense green. The fundamental problem is that by lowering the pH below 5 (necessary to guarantee microbiological stability) there is a modification of the enzymatic activity which leads to the oxidation of aline and some phenolic compounds which, at a macroscopic level, lead to the color change from white to green.

ESPOSIZIONE E VANTAGGI DEL TROVATO EXPOSURE AND ADVANTAGES OF THE FOUND

Scopo del presente trovato è quello di mettere a disposizione della tecnica una crema o trito a base d'aglio in grado di preservare le caratteristiche organolettiche dell'aglio grazie ad un processo di preparazione che non prevede alcun trattamento termico. The purpose of the present invention is to make available to the art a cream or mince based on garlic capable of preserving the organoleptic characteristics of the garlic thanks to a preparation process which does not require any heat treatment.

Tra i vantaggi, quindi, oltre a realizzare una crema avente la caratteristica colorazione dell'aglio si rende possibile un comportamento stabile nel tempo anche senza fasi di pastorizzazione/bollitura o riscaldo dell'aglio. Among the advantages, therefore, in addition to making a cream having the characteristic color of garlic, a stable behavior over time is made possible even without pasteurization / boiling or heating of the garlic.

Detti scopi e vantaggi sono tutti raggiunti dal procedimento per la produzione di un trito o crema di aglio, oggetto del presente trovato, che si caratterizza per quanto previsto nelle sotto riportate rivendicazioni. Said objects and advantages are all achieved by the process for the production of a minced garlic or cream of garlic, object of the present invention, which is characterized by what is foreseen in the following claims.

RIVELAZIONE DELL'INVENZIONE REVELATION OF THE INVENTION

Come già in precedenza specificato, il problema principale per la realizzazione di una crema d'aglio è quello di: As previously specified, the main problem for making a garlic cream is to:

- Mantenere le caratteristiche organolettiche del componente principale, l'aglio, - Maintain the organoleptic characteristics of the main component, garlic,

- Risultare di aspetto consono ad una crema d'aglio, vale a dire pressoché del medesimo colore, senza ricorrere ad alcun trattamento termico o utilizzare additivi con azione sbiancante quali il metabisolfito di potassio. - Have an appearance appropriate to a garlic cream, that is to say almost the same color, without resorting to any heat treatment or using additives with whitening action such as potassium metabisulphite.

La presente invenzione viene descritta facendo riferimento ad un esempio di realizzazione, qui fornito a titolo illustrativo e non limitativo. The present invention is described with reference to an exemplary embodiment, given here for illustrative and non-limiting purposes.

PRIMO ESEMPIO DI REALIZZAZIONE FIRST EXAMPLE OF REALIZATION

Le percentuali sotto riportate sono da intendersi in peso sul peso totale degli ingredienti. The percentages shown below are to be understood by weight of the total weight of the ingredients.

Partendo dai bulbi di aglio, la prima operazione è la sgranatura per separare i singoli bulbilli, seguita dalla pelatura. Starting with the garlic bulbs, the first operation is shelling to separate the individual cloves, followed by peeling.

E' fondamentale che il germoglio all'interno dei bulbilli non superi il 40% della lunghezza del bulbillo stesso. It is essential that the shoot inside the bulbils does not exceed 40% of the length of the bulb itself.

Per realizzare la crema/trito si prevede almeno l'aggiunta di olio vegetale, sale e acido citrico (E 300). To make the cream / mince, at least the addition of vegetable oil, salt and citric acid (E 300) is required.

Esempio di dosaggio: Dosage example:

- Aglio 55% - Garlic 55%

- Olio 40% - Oil 40%

Sale 4% Sale 4%

- Acido citrico 1% - Citric acid 1%

L'acido citrico è un acido diffuso negli organismi vegetali ed è un prodotto metabolico di tutti quelli aerobici. Il succo di limone, ad esempio, ne contiene il 5-7%, ma è presente anche in quasi tutta la frutta, nei legni, nei funghi, nel tabacco, nel vino e persino nel latte. Citric acid is a widespread acid in plant organisms and is a metabolic product of all aerobic ones. Lemon juice, for example, contains 5-7%, but it is also present in almost all fruit, woods, mushrooms, tobacco, wine and even milk.

Una volta selezionati gli ingredienti nella misura indicata, questi miscelati fino ad ottenere un composto alla desiderata consistenza, in caso di crema, o granulometria, in caso di trito. Once the ingredients have been selected to the extent indicated, they are mixed until a mixture has the desired consistency, in the case of cream, or granulometry, in the case of mince.

II mantenimento del colore è dato dall'equilibrio tra i suddetti ingredienti, premessa l'assenza o ridotta presenza di germoglio all'interno dei bulbilli. The maintenance of color is given by the balance between the aforementioned ingredients, assuming the absence or reduced presence of buds inside the bulbils.

La crema/trito viene realizzata esclusivamente a freddo, ovvero senza apporto di trattamento termico di pastorizzazione in modo da evitare di disattivare gli enzimi dell'aglio e preservarne le sue caratteristiche organolettiche. The cream / mince is made exclusively cold, i.e. without the addition of pasteurization heat treatment in order to avoid deactivating the garlic enzymes and preserving its organoleptic characteristics.

SECONDO ESEMPIO DI REALIZZAZIONE SECOND EXAMPLE OF REALIZATION

Un secondo esempio di ricetta è quella che prevede, oltre ai componenti sopraccitati e cioè aglio, olio, sale e acido citrico <1% l'aggiunta di ulteriori acidificanti. A second example of a recipe is that which provides, in addition to the aforementioned components, namely garlic, oil, salt and citric acid <1%, the addition of further acidifiers.

Un esempio di aggiunta è l'acido malico (E 296) in percentuale inferiore all'1%; l'acido L-malico è un acido carbossilico chinale che si trova nel vino, essendone uno dei principali costituenti l'acidità fissa. Di per sé è responsabile di sensazioni poco piacevoli: è un acido instabile e può venire facilmente degradato, con la fermentazione maiolattica, in acido lattico, che è meno aspro e quindi rende il vino meno aggressivo. An example of addition is malic acid (E 296) in a percentage lower than 1%; L-malic acid is a quinal carboxylic acid found in wine, being one of the main constituents of fixed acidity. In itself it is responsible for unpleasant sensations: it is an unstable acid and can be easily degraded, with majolactic fermentation, into lactic acid, which is less sour and therefore makes the wine less aggressive.

Tuttavia abbinato agli ingredienti in oggetto può conferire un buon sapore fruttato alla crema/trito d'aglio. However, combined with the ingredients in question it can give a good fruity flavor to the cream / minced garlic.

Secondo quanto detto si ha sul totale: According to what has been said, on the total:

- Aglio 55% - Garlic 55%

- Olio 40% - Oil 40%

- Sale 4% - Salt 4%

- Acido citrico 0,4% - Citric acid 0.4%

- Acido malico 0,6% - Malic acid 0,6%

Una volta miscelati gli ingredienti sopra descritti la crema/trito di aglio è pronta per l'uso, non essendo previsto alcun trattamento termico. Once the ingredients described above have been mixed, the garlic cream / mince is ready for use, as no heat treatment is required.

Il composto che si ottiene è stabile per ventiquattro mesi di conservazione, una volta sigillato nelle apposite confezioni. The compound obtained is stable for twenty-four months of storage, once sealed in the appropriate packaging.

I due esempi di realizzazione sono puramente indicativi di alcune forme di realizzazione, citate in modo da definire i componenti in uso ed il loro rapporti nella ricetta. The two embodiments are purely indicative of some embodiments, cited so as to define the components in use and their relationship in the recipe.

In generale la ricetta di preparazione di suddetta crema o trito di aglio prevede: In general, the recipe for the preparation of the aforementioned cream or minced garlic provides:

Aglio 40-75% Garlic 40-75%

Olio vegetale 20-55% Vegetable oil 20-55%

Sale 2-6% Salt 2-6%

Acido citrico 0,7-1, 5% Citric acid 0.7-1.5%

Claims (4)

RIVENDICAZIONI 1. Procedimento per ottenere un trito o crema di aglio caratterizzato dal fatto che prevede le fasi di a. Sgranatura delle teste d'aglio b. Pelatura dei bulbilli e verifica del germoglio all'interno dei bulbilli; detto germoglio essendo inferiore al 40% della lunghezza del bulbillo stesso c. Miscelazione e triturazione con olio vegetale, sale e acido citrico detto processo essendo realizzato a freddo senza l'apporto di trattamento termico di pastorizzazione o bollitura o riscaldo deN'aglio o della miscela ottenuta. CLAIMS 1. Process for obtaining a minced or cream of garlic characterized in that it involves the steps of to. Shelling of garlic heads b. Peeling of the cloves and verification of the bud inside the cloves; said shoot being less than 40% of the length of the bulb itself c. Mixing and grinding with vegetable oil, salt and citric acid said process being carried out cold without the addition of heat treatment of pasteurization or boiling or heating of the garlic or of the mixture obtained. 2. Procedimento secondo la rivendicazione 1 caratterizzato dal fatto che prevede l'aggiunta ulteriore di acido malico nella fase di miscelazione degli ingredienti. 2. Process according to claim 1 characterized in that it provides for the further addition of malic acid in the mixing step of the ingredients. 3. Crema o trito d'aglio, ottenuta dal procedimento secondo la rivendicazione 1, caratterizzata dal fatto che comprende, in peso sul peso totale degli ingredienti, almeno: a. Aglio in percentuale superiore al 40% b. Olio vegetale in percentuale uguale o inferiore al 55% c. Sale in percentuale compresa tra il 2 e il 6% d. Acido Citrico in percentuale compresa tra 0,7 e 1,5% 3. Cream or mince of garlic, obtained by the process according to claim 1, characterized in that it comprises, by weight of the total weight of the ingredients, at least: to. Garlic in a percentage greater than 40% b. Vegetable oil in a percentage equal to or less than 55% c. Salt in a percentage between 2 and 6% d. Citric Acid in a percentage between 0.7 and 1.5% 4. Crema o trito d'aglio, ottenuta dal procedimento secondo la rivendicazione 1 e 2, caratterizzata dal fatto che comprende, in peso sul peso totale degli ingredienti, almeno: a. Aglio in percentuale superiore al 40% b. Olio vegetale in percentuale uguale o inferiore al 55% c. Sale in percentuale compresa tra il 2 e il 6% d. Acido Citrico in percentuale compresa tra 0,2 e 0,5% e. Acido Malico in percentuale compresa tra 0,5 e 1,0 % . Crema o trito d'aglio secondo la rivendicazione 4 o 5 caratterizzata dal fatto che l'aglio pelato comprende il germoglio all'interno dei bulbilli inferiore al 40% della lunghezza del bulbillo stesso.4. Cream or mince of garlic, obtained by the process according to claims 1 and 2, characterized in that it comprises, by weight of the total weight of the ingredients, at least: to. Garlic in a percentage greater than 40% b. Vegetable oil in a percentage equal to or less than 55% c. Salt in a percentage between 2 and 6% d. Citric acid in a percentage between 0.2 and 0.5% e. Malic acid in a percentage between 0.5 and 1.0%. Cream or minced garlic according to claim 4 or 5 characterized in that the peeled garlic comprises the bud inside the cloves less than 40% of the length of the clover itself.
IT000047A 2009-06-16 2009-06-16 PROCEDURE FOR THE PRODUCTION OF A TRITO OR GARLIC CREAM AND TRITO OR GARLIC CREAM SO IT IS OBTAINED ITPR20090047A1 (en)

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IT000047A ITPR20090047A1 (en) 2009-06-16 2009-06-16 PROCEDURE FOR THE PRODUCTION OF A TRITO OR GARLIC CREAM AND TRITO OR GARLIC CREAM SO IT IS OBTAINED
PCT/IB2010/052660 WO2010146527A2 (en) 2009-06-16 2010-06-15 Process for making chopped or creamed garlic and chopped or creamed garlic so obtained specification
EP10732442A EP2442663A2 (en) 2009-06-16 2010-06-15 Process for making chopped or creamed garlic and chopped or creamed garlic so obtained specification
US13/378,095 US20120093997A1 (en) 2009-06-16 2010-06-15 Process for making chopped or creamed garlic and chopped or creamed garlic so obtained specification

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EP2442663A2 (en) 2012-04-25
WO2010146527A3 (en) 2011-05-05
US20120093997A1 (en) 2012-04-19

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